If you like Piña Coladas… then you’ll love this burger!
Ah, what a great song. If that gets stuck in your head all day, then you’re welcome!
But let’s move on to the recipe, shall we? I don’t want to be accused of being one of those food bloggers that just can’t get to the point.
I want to start out by saying I totally stole the idea from Tasty. They inspired me, almost three years ago now, to try their recipe for Piña Colada Burgers and it's been a family favorite ever since. Even my brother, who is now a pescatarian, heard I was making these and asked me to make him one with an impossible burger patty. (I didn’t, but he doesn’t read my blog so I feel like I can say that.)
The flavors in these burgers are simple enough that you can play around with them and make them your own. It’s got that sweet and savory umami goin' on, so there’s wiggle room for extra flavors.
Chloe thinks these are some of the best things I make! Although she feels there could be more fresh elements like lettuce and tomato, she loves that umami flavor. We’ll go with a 9/10 from Chloe for this one.
Notes
Wine Pairing Suggestions
These burgers would be fantastic with some Syrah or Petite Sirah! These wines are fruit forward, but also have a nice tannin structure that will match the bold and fruity flavors in the burgers very well. Some Syrahs and Petite Sirahs even have a smokey element, which is an excellent complement to the char that comes from grilling the burgers.
My mouth is watering just thinking about it.
Piña Colada Burgers
Yield: 4 burgers
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
1 lb ground beef
⅔ cup teriyaki sauce, divided in half
Salt and pepper to taste
1 fresh pineapple
8 strips of bacon
4 slices of Monterey Jack cheese
1 cup of sour cream
½ cup cream of coconut (not coconut cream)
1-2 Tbsp coconut flakes
⅓ cup mayonnaise
Salt and pepper to taste
4 brioche hamburger buns
Directions
Begin by mixing your ground beef with ⅓ cup of teriyaki sauce. Once evenly incorporated, divide the meat into four even portions and flatten them into individual patties. Season them liberally with salt and pepper. Set those on a plate off to the side.
Begin preheating your grill, if using, and cut your pineapple into rings. Set the pineapple on a plate off to the side.
Next, start cooking your bacon to your preferred doneness. Put those aside on a plate with a paper towel to drain. Set aside.
Pour the rest of your teriyaki sauce into a bowl and grab a food brush so you can add more teriyaki sauce to the burgers while they grill.
Begin grilling your burgers, brushing them with more teriyaki sauce. Add the cheese on top of the burgers when they’re almost done so they can melt. Also grill your pineapple and toast your burger buns, if you’d like.
Once everything has been grilled and toasted, you can make the piña colada sauce. To make the sauce, combine the sour cream and cream of coconut in a medium sized bowl. Then take ⅓ of the sour cream and coconut mixture and place it into a smaller bowl. (Cover and refrigerate the rest of the sour cream and coconut mixture for more burgers!) In the small bowl, combine that ⅓ cup of the sour cream mixture with the coconut flakes and mayonnaise. Add salt and pepper to taste.
Begin assembling your burgers. Use as much piña colada sauce as you’d like, adding pineapple, bacon and the cheese covered patty to your burger, and enjoy with a side of french fries or tater tots.
Enjoy!
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